Egg Salad

I learned how to make egg salad years ago from a cashier at our local market.  I was buying eggs to make it and realized as I was checking out, that I really had no idea what was in it. She was much older than I, and I am sure that she thought that I was teasing her when I asked her how she made egg salad.  But, she just shrugged her shoulders and said it's just eggs, mayo, mustard, pepper and some celery salt.  The celery salt was the key to it. She said that it was meant to be kept simple.  Simple ingredients and simple directions.  I have found that most of my regular cooking comes from "passed-on" recipes.    

4 hard-boiled eggs
3 T. of real mayonnaise (more or less to taste)
2 tsp. of yellow mustard
1/4 tsp. of celery salt
1/2 a stalk of celery (sliced thinly)
fresh cracked pepper

-Cut eggs in half to remove the yolks.  Using a fork, break the yolks up in a small bowl.  Mix in the mayo, mustard and celery salt.  Chop up egg whites and fold them and the celery in.  Sprinkle with pepper and serve on wheat bread or crackers with lettuce.  Makes about 2 cups.  Enjoy!

Homemade Granola

For those of you  who are not granola fans, so to speak, this is still a must-make recipe.  Even if it is just to smell it baking in your home.  It smells just plain wonderful.  Granola can be anything you want it to be.  Sweet, salty or both.  Mine just happens to be a product of my pantry.  I always end up with 1/2 cup of this or that leftover.  It is nice to find a nice healthy way of cleaning it out. 

4 1/2 cups of old-fashioned oats

1/2 cup of shredded coconut

1/2 cup of crushed pecans

1/2 cup of broken pretzel sticks

1/2 cup of dried cherries

1/2 tsp. of cinnamon
pinch of salt
1/3 cup of canola oil

1/4 cup of honey

1 T. of maple syrup

1/2 cup of light brown sugar

1/2 tsp. of real vanilla extract

1/4 tsp. of almond extract

-Preheat oven to 325*.  In a large mixing bowl stir together the oats, coconut, pecans, pretzels, cherries, cinnamon and salt; set to the side.  In a small saucepan bring the oil, honey, syrup and brown sugar to a boil.  Remove from heat and stir in the vanilla and almond extracts.  Pour into oat mixture and thoroughly combine.  Cover two large cookie sheets with aluminum foil and spray with canola cooking spray.  Spread out wet granola evenly on each sheet.  Bake for about 25-28 minutes; stopping every 10 minutes to stir it.  Once it has reached a dark golden color, remove from oven and allow to completely cool.  Once cooled, break apart into small chunks.  Eat alone, top off your yogurt or even garnish the top of some muffins prior to baking.  I think that I may do that to a loaf of Banana Bread today :)  Yields 8-9 cups.  Enjoy!http://www.youtube.com/user/JustCookingAway?feature=mhum

Chocolate Cream Pudding Pie

This is my own sprucing up of one of my childhood favorites.  Occasionally my Mom would whip up a pudding pie for no particular reason.  I like the addition of the cool whip in the pudding, it adds a fluffiness to it.  And the sprinkle of crushed chocolate on top adds texture and a bitter-sweetness.  And as for me using a store-bought pie crust, well it is just plain sensible to know what you can do and what you can not do.  Cookie crusts never stick together for me.  It's always a huge disappointment when that happens and that is the exact opposite of what a spontaneous pudding pie is supposed to be. 

1 pre-made (I know, I know!) shortbread pie crust
2 boxes of Jell-O Instant Chocolate Pudding

2 3/4 cups of milk

1 tub (8 oz.) of Cool Whip (divided)
1/8 cup semi-sweet chocolate chips (crushed)

-In a large mixing bowl, whisk together the pudding mixes and the milk until firm.  Fold in the cool whip until combined.  Spoon into pie crust, cover and refrigerate for 4 hours or so.  When ready to serve, frost with the remaining cool whip keeping about an inch or two away from the edge.  Sprinkle with crushed chocolate chips.  Serves 8.  Enjoy!

Bacon-Asparagus Linguine

Sometimes the best dinners are the ones that create themselves.  A little leftover bacon, a bundle of fresh asparagus needing to be eaten and a bowl of lemons catching my eye paved the way for this pasta dish. 

5 slices of  bacon (cooked/ chopped)(mine was leftovers from another meal)

1 lb. of fresh asparagus (see my Grilled Asparagus recipe)(chopped)

1 T. of real unsalted butter
1 can (14 1/2 oz.) of chicken stock
3 T. of cream cheese
1/4 tsp. of white pepper
1 1/4 cups of shredded Italian cheese blend
fresh lemon juice
dried/ fresh parsley
1 lb. of uncooked linguine

-Prepare pasta as directed on package (don't salt your pasta water-remember you have salty bacon and salty asparagus already).  Meanwhile, melt the butter in a large deep saucepan over medium-high heat.  Toss in bacon to re-crisp; add in chicken stock.  Bring to a light boil and then whisk in the cream cheese.  Return to a boil and add in the white pepper and shredded cheese.  Add in the chopped grilled asparagus.  Keep in mind to be consistently stirring through this entire process.  Fold in prepared Au dente' linguine and garnish with fresh squeezed lemon juice and parsley.  Serves 4-6.  Enjoy!

Grilled Asparagus

Here is a great way to "spring up" your cuisine.  Asparagus is a great side on it's own, or it is a great addition to any pasta.  The possibilities are truly endless.  This is my favorite way to prepare them for whatever it may be that I am doing with them.  May it be for a recipe that calls for cooked asparagus, or to accompany some salmon.  No matter what I always grill mine just like this.

1 bundle of fresh asparagus spears (rinsed/ dried)
extra virgin olive oil
sea salt/ fresh cracked pepper

-Preheat grill to a medium heat.  Meanwhile, holding the center and the cut end of the asparagus, bend to snap off dried-out end (it will naturally break at this point); discard ends.  Create a make-shift pan out of aluminum foil and evenly spread out spears.  Drizzle with e.v.o. and heavily season with salt/ pepper.  Roll them around to evenly coat, returning them to an even spread.  Grill on the top rack for about 20 minutes, while occasionally rolling them around for even cooking.  Serves 4-6.  Enjoy!

Fillet Mignon with Garlic-Buttered Mushrooms

Talk about your meat and potato kind of dinner. This marinade is so basic, yet so wonderful.  With a cut of steak like this, you don't really need to tenderize or season it, but just to enhance it.   And what better way to do so than to top it off with garlic buttered mushrooms.  Serve it along with some of my Mashed Potatoes and some steamed veggies.  And relish in a hearty home cooked dinner that you made yourself. 

4-9 oz. fillet Mignon steaks
2 T. of Season-All salt
fresh cracked pepper
1/4 cup of Worcestershire sauce
1/2 stick (1/4 cup) of real unsalted butter
1 carton of mushrooms (sliced thickly)
2 cloves of garlic (minced)
sea salt/ fresh cracked pepper

-Place steaks in a shallow baking dish large enough for them to be close, but not touching.  Combine the Season-All, some pepper and the Worcestershire sauce in a small bowl; pour over steaks, turning them to coat both sides.  Cover with saran wrap and refrigerate for at least 3 hours or so to marinade (the longer the better, but not exceeding 24 hrs.).  Preheat grill.  Discard marinade and grill steaks to MR or to your own liking (I only flip mine once).  Meanwhile, in a large saucepan over medium-high heat, melt the butter.  Toss in the mushrooms, garlic and a good healthy sprinkling of sea salt and fresh cracked pepper.  Saute for about 7-8 minutes to soften and brown.  Plate the steaks and spoon the butter and mushrooms over the top.  Serves 4.  Enjoy!

Raisin Streusel Pumpkin Bread

After making my basic Pumpkin Bread, I thought about embellishing it a little. And boy oh boy is this the way to do it. By combining two recipes into one, I have created a wonderful and tasty new seasonal treat. It's like Pumpkin Pie meets Dutch Apple Pie in a loaf of bread. I have never seen a more beautifully crowned and crusted quick bread.

For Bread:

3 cups of sugar

1 cup of canola oil

4 eggs (beaten)

3 1/3 cups of all-purpose flour

2 tsp. of baking soda

1 tsp. of cinnamon
1 tsp. of ground nutmeg
2/3 cup of water
1 can (15 oz.) pumpkin
1/2 cup of raisins
1 recipe of my Struesel Topping

-Preheat oven to 350*; grease and flour two loaf pans (I like a baking spray by Pillsbury for this, it has the flour in it). In a large bowl, beat sugar and oil on medium speed. Add eggs one at a time and beat until combined; set to the side. In another large bowl, mix flour, baking soda, salt, cinnamon and nutmeg. Add flour and water to sugar mixture alternatively a little at a time while beating on low until just combined; beat in pumpkin; fold in raisins. Pour batter into pan and sprinkle generously with topping crumbles. Bake at 350* for 60 minutes or until inserted toothpick comes out clean. Cool completely and wrap in saran wrap. Best if sliced the next day, but mine usually doesn't make it until then! Serves 10. Enjoy!

For Topping:
1 cup of light brown sugar

1/4 cup of real un-salted butter (melted)

1/4 cup of all-purpose flour

-In a small bowl combine brown sugar, butter and flour with a fork.  Sprinkle over batter.